Healthy Banana Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

• Servings: 6
• Time: 45 mins
• Difficulty: easy
• Print

 

Yields 6 Slices

INGREDIENTS:

• 1 Cups Oat Flour (rolled oats blended into flour)
• 1/4 Cup Almond Flour
• 2 Tbsp Coconut Flour
• 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 Cup Greek Yogurt
• 1/4 Cup Unsweetened Almond milk
• 1/2 tsp Apple Cider Vinegar
• 1 Large Egg
• 2 Mashed Bananas
• 2 Tbsp Peanut Butter
• 2 Tbsp Chocolate Chips for Topping
• 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

• Preheat the oven to 350 degrees F.
• Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
• In a medium bowl mix all of the dry ingredients.
• Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
• Mix gently until it just combines. Do not over mix 🙂
• Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
• Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
• Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
• Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❤

Advertisement

Oat Tortillas (OATILLAS)

These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.

I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂

Oat Tortillas

• Servings: 5
• Time: 10 mins
• Difficulty: easy
• Print

Recipe: Yields 5: 7-inch Tortillas

INGREDIENTS:

• 1 Cup Oat Flour (Rolled Oats Blended Into Flour)
• 1 Cup Boiling Water
• 1/4 -1/2 Teaspoon Fine Salt

Directions

• Start by boiling 1 cup of water and heating up a pancake griddle or skillet.
• Mix the oat flour, and salt together in a bowl then gradually add the hot water with a fork until everything is combined and the dough starts to form – the dough will be sticky and warm.
• Let the dough cool slightly for about a minute or two. With your hands start forming the dough (it will pull away from the bowl).
• Take the dough out of the bowl, and place it in a silicone mat or on top of your counter and form a log.
• Slice the log into 5 equal pieces, and form those pieces into balls.
• Making one tortilla at a time, place parchment paper on top of the ball, press down with your hand, then roll it out with the rolling pin to form the tortilla.
• gently remove the parchment paper from the tortilla and place it onto the hot skillet and cook it for about a minute per side.
• Place the cooked tortillas into a plate, and repeat until you’ve made them all!
• Store the tortillas in an air tight baggie in the refrigerator for about a week.

Enjoy!

-Hilda 🙂